Dinner, Healthy Recipes For Dinner, Recipes For Dinner Healthy Winter

Recipes For Dinner Healthy Winter

Healthy Winter Recipes For Dinner

Recipes For Dinner Healthy Winter-Recipe 1


  • 1 cup oats
  • 2/3 cup peanut butter
  • 1 1/2 Tbsp honey (or more to taste)
  • 2 Tbsp coconut, shredded
  • 1/4 cup walnuts, chopped
  • 1 Tbsp sunflower seeds
  • 2 Tbsp chocolate, chopped
  • 1/2 tsp coconut oil


  • Mix the peanut butter with the honey in a bowl
  • Add the walnuts, sunflower seeds, oats, and coconut and stir together until combined.
  • Take about 1 1/2 Tbsp from this mixture and roll in your hands as to form cookies or patties.
  • Melt the chocolate with coconut oil and combine. You can do this by microwaving for 15-30 seconds and then consistently stirring.
  • Drizzle the chocolate over the cookies quickly in all directions.
  • Refrigerate the cookies for at least 1 hour and eat within 4-5 days. Store in the fridge.
  • Original recipe from: Homemade Mastery.

Recipes For Dinner Healthy Winter-Recipe 2


  • 2 tbsp avocado oil
  • 1 1/2 lb sea scallops
  • 1 orange, zested and juiced
  • 1 lemon, juiced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp butter, or ghee
  • sea salt, to taste
  • fresh thyme, for garnish


  • Pat your scallops dry with a paper towel and sprinkle them with sea salt.
  • Heat the oil in a sauté pan over medium high heat. When the oil is nearly smoking, place your scallops in the pan and sear for approximately one and a half to two minutes on each side. Remove scallops to a plate.
  • Reduce the heat to medium and add the orange and lemon juice, orange zest, grated ginger and butter to the pan. Whisk the sauce together in the pan until it’s simmering, then add the scallops back to the pan and spoon the sauce on top.
  • Plate your scallops, drizzle more sauce on top and garnish with thyme.

Recipes For Dinner Healthy Winter-Recipe 3


  • 1 1/2 lbs boneless chicken cut into thin fillets
  • 1/2 cup gluten-free all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 3 Tbsp avocado oilsee note*


  • 8 ounces baby bella mushrooms chopped
  • 4 cloves garlic
  • 3/4 cup Marsala wine
  • 1 cup chicken broth
  • 1 cup full-fat canned coconut milk
  • 1 Tbsp tapioca flouroptional
  • sea saltto taste


  • In a measuring cup, stir together the gluten-free flour, garlic powder, sea salt and black pepper. Pour this mixture on a plate.
  • Dip both sides of each chicken fillet into the flour mixture, making sure each side is well-coated.
  • Heat the avocado oil and the ghee in a large skillet over medium-high.
  • Place the chicken breasts onto the hot surface and cook 3 minutes per side, or until both sides have a golden-brown sear.
  • Transfer the chicken to a plate and set aside while you prepare the marsala sauce.
  • If needed, add more ghee and/or avocado oil to the skillet and return to medium heat.
  • Add the garlic and mushrooms and saute, stirring occasionally, until mushrooms begin to turn golden brown and start to stick to the skillet, about 3 minutes. Add half of the chicken broth to de-glaze the skillet and cook another 2 minutes.
  • Add the remaining broth, marsala wine and coconut milk and bring to a full boil. Allow the sauce to boil until it begins to thicken and reduce, about 8 to 10 minutes. If desired, add 1 tablespoon of tapioca flour to thicken the sauce.
  • Transfer the chicken back into the skillet with the marsala sauce and cover the skillet. Cook 10 minutes, then flip the chicken and cook an additional 2 to 5 minutes, until chicken is cooked through.
  • Serve chicken marsala with choice of gluten-free noodles or steamed rice.

Recipes For Dinner Healthy Winter-Recipe 4


  • 1/4 cup apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1-2 tablespoons maple syrup (depending on how sweet you like it)
  • 4 oz center-cut bacon (I use thick cut), diced
  • 1 tablespoon extra-virgin olive oil (plus, additional, if needed)
  • 2 tablespoons finely-chopped shallots
  • 8 cups frisee lettuce , torn
  • 2 large pears , cored and sliced 1/8- to 1/4-inch thick
  • 1/2 cup halved pecans or caramelized pecans
  • 1/3 cup crumbled blue cheese (I use Danish blue)
  • kosher salt and freshly-ground black pepper


  • Whisk together apple cider vinegar, mustard, and maple syrup. Set aside.
  • Place bacon in a cold nonstick skillet. Cook over medium high heat until fat is rendered and bacon is crispy. Remove bacon from pan with a slotted spoon and set aside.
  • You should have about 3 tablespoons of bacon fat left in the pan. Add enough olive oil to the pan to have 4 tablespoons (1/4 cup) fat total.
  • Add shallots to the pan and cook until softened, about 3 minutes. Slowly and carefully add apple cider vinegar mixture, whisking to combine. Season with 1/4 teaspoon freshly-ground black pepper. Simmer for about 2 minutes, just until the dressing coats the back of a spoon.
  • Add about half of the reserved bacon back into the dressing, saving the rest to sprinkle over the salad. Let the dressing cool until just warm and season to taste with salt and pepper.
  • In a large bowl, toss together frisee, sliced pears, about half of the dressing, and pecans. Season to taste with salt and pepper.
  • Serve immediately, topped with crumbled blue cheese, an extra drizzling of dressing, and the remaining crumbled bacon, if desired.

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